Caribbean Jerk Tostados Recipe

Marinate

Cut chicken thighs into 1/2-inch strips. In a bowl combine 2 tbsp jerk seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken, toss to coat, cover and refrigerate 15–30 minutes (or up to 2 hours).

Cook

Heat a skillet over medium-high heat. Add a light swipe of oil if needed. Add marinated chicken in a single layer and cook 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove from pan and let rest 3 minutes, then roughly chop into bite-sized pieces.

Drain and rinse the canned black beans. In the same skillet used for chicken (wipe out excess oil), heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until softened. Add 1 minced garlic clove, 1/2 tsp ground cumin and 1/4 tsp dried oregano; cook 30 seconds until fragrant.

Add the black beans and 2–3 tbsp water. Simmer gently 3–4 minutes, mashing about half the beans with the back of a spoon to thicken. Stir in 1/2 tbsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Preheat oven to 400°F (200°C). Lightly brush or spray both sides of the 2 corn tortillas with cooking spray or oil. Place them on a baking sheet and bake 4–6 minutes per side until crisp and just beginning to brown.

Remove tostados from oven. Divide the warmed Cuban black beans evenly between the two tortillas, spreading a thin layer. Top each with the chopped jerk chicken (divide evenly) and then sprinkle 3/8 cup shredded Monterey Jack cheese over each (total 3/4 cup). Return to the oven for 4–6 minutes until cheese is melted and bubbling.

While the tostados bake, combine 1/2 cup diced tomatoes, 1 tbsp thinly sliced green onion, 1/2 tbsp lime juice and 1/8 tsp salt in a small bowl. Toss gently and set aside to allow flavors to meld.

In a medium bowl toss 1 cup shredded cabbage with 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tbsp mayonnaise, 1/2 tsp honey, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Taste and adjust acidity or salt as needed. Let sit 5 minutes.

Top each melted-cheese tostado with a spoonful of the tomato mixture, then a generous mound of lime-cilantro cabbage slaw. Squeeze a lime wedge over each and drizzle hot sauce if using.

Serve immediately while tostados are warm and crisp.